Method

Soak the gelatine in cold water for a few minutes, then drain it and squeeze out as much water as possible. Melt the gelatine in a bowl in a microwave oven or over a pan of hot water.

Whisk the cream until it thickens and starts to form soft peaks, but be careful not to over-whisk it.

Whisk the egg whites until stiff. Fold the egg whites and gelatine into the cream, working quickly so that the gelatine doesn’t start to set and go lumpy.

Divide the mixture between the 3 bowls of chocolate and fold it in. Spoon the dark chocolate into the lined rings and level the surface. Next, spoon in the milk chocolate mixture, then finally the white chocolate mixture. Place the mousses in the fridge to set for at least 4 hrs, or overnight.

When ready to serve, lift the mousses off the baking tray and place on serving plates. Lift off the metal rings and then peel away the lining paper. Decorate with the chocolate curls. Not suitable for freezing.

Useful info: We used Squires Kitchen Mini Chocolate Canes in dark and white chocolate for decoration. They are available from good cake-decorating supply stores, or direct from Squires Kitchen on 0845 225 5671, or visit www.squiresshop.com